I know that sounds a little odd… and well it was a little odd.  I did not have any oranges, so substituted the orange juice for apple juice.

It was ok and certainly hit my ‘I need tasty veges’ spot – so I was happy – but would have to modify the dressing next time I make it…  oh what really works is left over dressing and celery sticks – yummo.  I’ve been munching on those all afternoon 🙂

Ingredients:

Dressing…

4 pitted dates, soaked in 1 cup orange juice (I used apple juice) for an hour to soften

2 Tbsp. Tahini

2 Tbsp. chopped ginger

2 Tbsp. miso paste

2 Tbsp. lemon juice

2 Tbsp. Tamari

2 Tsp. sesame oil

Combine all ingredients together in a high speed blender until smooth.

The salad…

1 bag of baby kale (or a bunch of kale de-stemmed and thinly sliced)

1 carrot, roughly chopped

1 cup red cabbage, roughly chopped

1/2 red capsicum, roughly chopped

1/2 cup of fresh herbs – mint, coriander, parsley

Method:

In a food processor – process together all ingredients, except the kale, until roughly chopped.

In a large bowl, place kale, 1/3 cup dressing and the chopped vegetables and combine until well coated and mixed.

Serve…

The dressing will last a week in the fridge and is really good as a raw vege dip 🙂

Ally x

Giving credit where credit is due…

This recipe came from ‘Becoming Raw’ – fab book with a few recipes at the back